Ryba Po Nelsońsku

Name: Ryba Po Nelsońsku (Fish cooked à la Nelson)
Yield: Serves Four
Cuisine: Poland
Ingredients: sour cream, 6 tbs; flour, 1 tbs; salt and pepper; salt and pepper; dried mushrooms, 4–6, previously soaked in water; dried mushrooms, 4–6, previously soaked in water; potatoes, peeled, 450 g (1 lb); a medium onion, sliced; butter, 30 g (1 oz); milk, ¼ litre (1 cup); soup vegetables (an onion, 1 or 2 carrots, a small turnip, a parsley root and parsley leaves); soup vegetables (an onion, 1 or 2 carrots, a small turnip, a parsley root and parsley leaves); soup vegetables (an onion, 1 or 2 carrots, a small turnip, a parsley root and parsley leaves); fish, e.g. redfish, 750 g (1¾ lb), uncleaned weight; fish, e.g. redfish, 750 g (1¾ lb), uncleaned weight; soup vegetables (an onion, 1 or 2 carrots, a small turnip, a parsley root and parsley leaves); soup vegetables (an onion, 1 or 2 carrots, a small turnip, a parsley root and parsley leaves)

Fish cooked à la Nelson

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

When Poles cook meat or fish à la Nelson, the dish always incorporates mushrooms and usually potatoes and onions, too. But the precise meaning of the expression is difficult to pin down; and its origin, which must have to do with Admiral Lord Nelson, even more elusive.

Ingredients

fish, e.g. redfish, 750 g (1¾ lb), uncleaned weight
soup vegetables

Europe
Poland
Fish course
Pescatarian
Eastern Europe

Method

Clean and trim your fish. Set the head, tail, bones and skin to simmer in about ½ litre (1 pint) water with the soup vegetables, all prepared as usual. You will later need about